Grilled Veal Chop Sicilian Style Food

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EASY GRILLED VEAL CHOPS RECIPE



Easy Grilled Veal Chops Recipe image

This veal recipe is simple yet delicious. Serve it up with some grilled vegetables and make a great meal.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch

Time 26m

Number Of Ingredients 5

6 veal chops , about 1 1/2 inches thick
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped

Steps:

  • Gather the ingredients.
  • Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Clean and oil the grill grates.
  • Coat chops with oil, salt, pepper, and thyme.
  • Place veal on the grill and cook until the internal temperature reaches 145 F, about 7 to 8 minutes on each side.
  • Remove chops from the grill and allow them rest for 5 or so minutes covered with aluminum foil before serving.

Nutrition Facts : Calories 681 kcal, Carbohydrate 1 g, Cholesterol 243 mg, Fiber 0 g, Protein 80 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g

GRILLED VEAL CHOP SICILIAN STYLE



Grilled Veal Chop Sicilian Style image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 medium-size tomato, seeded and diced
1/2 tablespoon diced red onion
7 black olives, pitted and sliced into quarters
1 tablespoon capers
1 tablespoon chopped fresh basil
Pinch dried hot red chili peppers
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
2 large veal loin chops, 1/2 to 3/4 inch thick
1/2 bunch arugula, washed and stems removed

Steps:

  • Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
  • Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
  • To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram

GRILLED VEAL CHOPS WITH SAGE JUS



Grilled Veal Chops with Sage Jus image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

About 4 tablespoons fruity olive oil
4 garlic cloves, smashed
1/4 cup fresh sage leaves, plus more for garnish
4 2-inch thick veal chops
Salt and pepper
1 cup veal or chicken stock

Steps:

  • Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once.
  • Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL



Grilled Veal Chop with Fresh Garlic and Basil image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

Steps:

  • Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
  • Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops With Raw Sauce image

The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!

Provided by Irmgard

Categories     Veal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

4 tomatoes, cut into 8 wedges and each wedge cut in 1/2
1/2 cup fresh basil leaf, torn
1 cup flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
salt
ground black pepper
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil, divided
4 rib veal chops, about 1 to 1-1/2-inch thick with the bone in
1 lb fresh spinach, trimmed of thick stems and washed
1/2 cup kalamata olive, pitted and roughly chopped

Steps:

  • In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
  • Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium-high heat.
  • Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
  • Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
  • Once the grill is ready, add the chops and cook on the first side for 5 minutes.
  • Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
  • Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
  • Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Nutrition Facts : Calories 315.1, Fat 23.1, SaturatedFat 5, Cholesterol 55, Sodium 297.8, Carbohydrate 12.9, Fiber 5.5, Sugar 4.6, Protein 17.2

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER



Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.

Provided by KandB

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Steps:

  • Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
  • While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
  • When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8

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